YAMASAN JAPANESE RESTAURANT INC

Name: YAMASAN JAPANESE RESTAURANT INC
Address: 1606 N MILLS AVE, ORLANDO, FL, 32803, US
Rating: 54.3

1606 N MILLS AVE, ORLANDO, FL 32803

License #5813855

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

54.3 Grade F / 100

Failing Health Score

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Quick take

YAMASAN JAPANESE RESTAURANT INC in ORLANDO currently holds an InspectFL Health Score of 54.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on March 24, 2026. Across those visits, inspectors documented 48 total violations — 5 critical, 9 major, 34 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

60%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Administrative complaint recommended
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At ware wash area
[10-20-4] In-use tongs stored on equipment door handle between uses. Oven door
[13-03-4] Employee with no hair restraint while engaging in food preparation. Sushi chefs
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles and rice cooked on 3/22 not date marked
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Owner has just started serving oysters. Only 1 tag at this time
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked fish in freezer at cook line
[36-36-4] Ceiling tile missing. Over hot water heater
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket hanging on bag in box soda
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink by ice machine
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 48f Calamari 49f Pork pot stickers 45f All items in cooler over night Cooler at 44f, re check cooler items 38-43f at this time
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons at server station
[21-04-4] In-use wet wiping cloth/towel used under cutting board. At sushi bar and at cook line
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave cook line Toaster ovens at sushi bar
[31A-11-4] Handwash sink used for purposes other than handwashing. Scrub pads in hand sink basins at sushi bar
[52-04-5] Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu states Black Cod, correct name is Icefish or Sable Fish for menu.
[08B-47-4] Food not stored at least 6 inches off of the floor. Walk in freezer food on floor

Emergency order recommended
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach under dish washer 4 live roaches in cabinet by drink machine 1 live on roach on floor under hand sink at cook line 1 live roach on floor behind fryer 2 live roaches on table at cook line 2 live roaches under hand sink at sushi bar 1 live roach on shelf with clean plates at sushi bar 1 live roach on floor at end of sushi bar 1 live roach on bottle display at sushi bar Total 14 live roaches
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Broken light shield
[36-36-4] Ceiling tile missing. By hot water heater
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave cook line
[35A-03-4] Dead roaches on premises. 2 dead roaches on right side of hand sink sushi bar 3 dead roaches on floor at end of sushi bar 5 dead roaches on floor under hand sink cook line 6 dead roaches on floor under Coke cooler 25 dead roaches on floor under woks at cook line 1 dead roach on wheel of cart at cook line 3 dead roaches under rice cooker at cook line Total 45 dead roaches
[31A-09-4] Handwash sink not accessible for employee use at all times.Strainer in hand sink at cook line
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Both hand sinks in kitchen area
[36-73-4] Floor soiled/has accumulation of debris. Grease and food debris on floor under woks at cook line
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on side of equipment at cook line
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting vegetables without gloves
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Sushi bar and cook line
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook
[16-21-4] Accumulation of debris on exterior of warewashing machine. Well of dish machine
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 119f

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